Dairy Farmers of Canada

Creamy Tomato Mac & Cheese Recipe with Cheddar

A tasty, tomato-rich take on a classic comfort dish. Creamy, hearty, and simply delicious. Try it with Cheddar, Gouda, Monterey Jack, or Provolone.

  • Prep: 10 min - 15 min
  • Cooking: 15 min - 20 min
Yields 4 - 6 Servings
Bowl of macaroni and cheese with tomato sauce

Ingredients

  • 1 lb (450 g) macaroni or other short pasta
  • 1 tbsp (15 mL) butter
  • 2 or 3 garlic cloves chopped
  • 1 small onion chopped
  • 1 1/2 cups (375 mL) milk
  • 2 tbsp (30 mL) flour
  • 1/4 cup (60 mL) tomato paste
  • 1/2 tsp (2 mL) dried oregano or 1 tbsp (15 mL) fresh oregano
  • 2 tbsp (30 mL) fresh parsley
  • 12 oz (360 g) Canadian Mild Cheddar grated
  • salt
  • freshly ground pepper
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Preparation

In a large quantity of salted boiling water, cook pasta according to package directions but cook for 1 minute less. Drain in a colander.

In the saucepan used to cook the pasta, melt butter and brown garlic and onion for 2 minutes.

Mix milk and flour and pour into saucepan. Stir using a whisk and let simmer until mixture thickens.

Add tomato paste, oregano and parsley.

Gradually incorporate grated Cheddar and season. Add pasta, stir with a large spoon, reheat, and serve at once.

Tips

Variations:
Canadian Gouda, Monterey Jack, Provolone

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Nutritional information

Per serving
Energy: 588 Calories
Protein: 28 g
Carbohydrate: 65 g
Fat: 24 g
Fibre: 3.2 g
Sodium: 518 mg

Top 5 Nutrients

(% DV*)
Calcium: 49 % / 537 mg
Folate: 92 %
Phosphorus: 48 %
Selenium: 119 %
Thiamin: 56 %